Lately, I’ve been getting lots of Summer Squash in my CSA Box. I’ve been grilling them the last few weeks, but decided to stir-fry them instead for a change. This easy recipe can be made in less time than it takes to grill Summer Squash. It just requires a little more time prepping the squash since it needs to be sliced thinly.

To prepare the squash, I cut off the ends, then cut the squash in half lengthwise. Then, I sliced each half into thin half moon shapes. All that’s needed to make this quick stir-fry is a little olive oil or canola oil, some crushed garlic, salt, and toasted sesame seeds.

Simply heat the oil in a wok or large saute pan and add the garlic. Stir-fry until fragrant, then add the squash half moons. Toss until squash loses its rawness but is still firm. You don’t want mushy squash pieces. Sprinkle on a little salt and remove to a serving dish. Just before serving, sprinkle some crushed toasted sesame seeds on top (I used a combination of white and black sesame seeds). That’s it!

Today, Summer Squash is being featured on Food Network‘s Summer Fest this week, and I’m thrilled to be joining in on the fun. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.

Be sure to check out the following recipes from all my friends participating in this year’s Summer Fest!

Cut off ends of summer squash, then cut squash in half lengthwise. Slice each half into thin half-moon shapes, about ¼" thick.

Heat oil in a wok or large saute pan and add garlic. Saute until fragrant. Add squash pieces and stir-fry a few minutes until squash is cooked a little bit but is still firm. Do not overcook or squash will become mushy. Season with a little salt.

Remove squash from pan.

Just before serving, sprinkle some crushed toasted sesame seeds on top.